I have tried for YEARS, at least 13 years, to make a good Yellow Chicken Curry.  It never turns out right.  Probably because I am not Indian or from Thailand.  Those dudes have the upper hand in some UH-MAZIN cooking! (In my humble opinion!) Love, love LOVE me some GOOOOOOOD Thai food!

A couple days ago I was craving curry….again.  So I gave it another shot.  It turned out UNBELIEVABLE!  So, due to a few requests, I am posting the recipe and directions….or I guess those go hand-in-hand….anyhooooo!

Yellow Chicken Curry

3 cups Steamed White Rice

3 medium Potatoes – chopped into 1/2 inch cubes

3 tablespoon Vegetable oil (or Canola)

1/2 medium Onion sliced on bias

2 whole Chicken breasts sliced thin

2.5 tablespoon Spicy Curry Powder or Curry Powder

2 tablespoon Minced Ginger bottled is fine (I recommend fresh Ginger Root)

3-4 cloves Garlic minced

1.5 teaspoon Salt

2 can (13.5 oz) Coconut milk

3 tablespoon FRESH Basil or 1.5 TBSP dried Basil

Red Pepper Flakes (optional – if you want extra spicy)

1 can (8 oz) Bamboo Shoots drained and rinsed (optional-which I did NOT add)

Now, the how-to’s:

Prepare the steamed rice.

Prepare potatoes: Peel the potatoes, and dice them into even, 1/2″ cubes. In a medium saucepan, bring water to rolling boil. Boil for about 4-5 minutes — do not overcook — you want them fork-firm — “al dente”, not fully cooked. Run under cold water immediately for a minute to stop the cooking. Set aside.

Wash and dry the chicken breasts. Slice them thinly.

Bring a large saucepan to medium-high heat; add vegetable oil. Saute the sliced onions for 2 minutes, until just tender (not brown), and add the chicken. Cook the chicken over medium-high heat until opaque, not brown, approximately 3-5 minutes more.

Reduce the heat to medium and add the curry, ginger, garlic & salt (about this time your spouse will enter the kitchen and ask what smells SOOOO AMAZING)! and stir it in rapidly (don’t let it scald on the pan). Add the coconut milk (aka little slice of heaven), stir to mix well, add the potatoes, and heat over medium heat.

I know it doesn’t look super appealing, but believe me, YUMMM!

Sample often while preparing other items.  Also while setting the table.  As well as while you wait for the kids to turn off the tv, wash their hands, actually come to the table….

Yellow Chicken Curry served with Shrimp Peanut Pad Thai.

(pad thai was not made from scratch, have tried, but believe it or not, they sell a boxed version that is really great, so I just use it and add medium shrimp!)